The pea shoots return for pizza

I may not know a lot about gardening, but one thing is certain – I’m dreading the maturation of summer peas and their farewell to shootdom. Come back, babies!

Something like that.

Pre-baked

Cue intro: Spring’s shoots joins forces with a renewed enthusiasm for bread-making, thanks to an incredibly long-awaited purchase of a new dough hook for the old family Kitchen Aid. Much thanks to my sister for shipping it from New York.

Pea Shoot Pizza

Toppings:

cherry tomatoes

miso tofu ricotta (recipe from: Vegan with a Vengeance, plus an additional tablespoon of nutritional yeast and two tablespoons of mellow white miso]

Preheat oven to 475F. Briefly roast a head garlic, as desired, and remove before 20 minutes are up. Stick it in the fridge until you’re ready to use it again. Roll out your dough, thinly, and brush with olive oil. Toss the whole cherry tomatoes with a drizzle of olive oil and set aside. Dollop large spoonfuls of tofu ricotta on the pie. In a separate pan, and you can do this much earlier, heat the minced garlic, if using, in a teaspoon of olive oil, and saute the pea shoots until quickly wilted. Carefully dish the pea shoots until the pizza. Add the cherry tomatoes, whole cloves of roasted garlic (save any extra for another day, or smash and serve on the side), yet another drizzle of olive oil, and salt. Bake for 15-20 minutes until slight golden browning on the edges is achieved.

3 Comments

MAN that looks good! I am going to grow peas solely for these heavenly looking greens! Broad beans too!…cheers for this wonderful post and a fantastic idea for what to cook in the wood stove tonight for a gorgeous dinner…might throw in a bottle of that Cab but add some sav to it and its on! 🙂